Monday, March 19, 2007

Recipe on Demand!

I wanted to take a break from painting our new home, setting it up...etc., etc., Hey buddies, the list is way too long ;). Actually the first phase of painting is done and the second one will begin after a while :)). I just wanted to come back to my blog. So, I am back here to share my thoughts and recipes with you all. Thank you all so much for keeping patience and visiting my blog off and on.

CHILLI GOBHI is the name of the sabzi (vegetable) that I am sharing with you today. Yes, yes, I know it sounds Chinese and believe it or not it is an Indian Chinese dish, that goes very well with Curds and Paranthas or hot buttered naan. I am posting this recipe on demand that came to me from my brother's friends in India. My brother NISHANT is working in a software company in New Delhi. He comes home (in Meerut) over the weekends and goes back on Monday mornings. He loves this a lot, so my mom makes this for him, mostly on every Monday mornings for his breakfast and for lunch. Then all of his friends in the office share their lunch with each other and that's how they came to know about it. All of them enjoy this sabzi a lot and they always ask Nishant for the recipe. Nishant asked me to post it on my blog so that they can show it to their moms, wives and girlfriends ;) . My mom learned this recipe from her brother's wife (my MAMI) and ofcourse I learned it from my mom. So, lets get cooking this on demand dish...

Serves 4-6

Ingredients:

Cauliflower (1)

Green Bell Pepper (2, Sliced)

Onions (3, Sliced)

Tomato Ketchup (1/2 Cup)

White Vinegar (1.5 Tbsp)

Crushed Black Pepper (to Taste)

Salt (to Taste)

Oil (for frying)

Method:

Heat oil in a pan and deep frying the cauliflower florets until golden brown (as shown above). Set aside.

In another pan or wok heat 2 tbsp of oil and fry onions and bell-peppers together until slightly tender but crunchy.

Now add cauliflower florets, salt and crushed black pepper. Mix well.

Add tomato Ketchup and white vinegar, mix well and fry for 2 more minutes.

Serve immediately with Paranthas or Naan.

Tip: Use different colored bell-peppers to make it more colorful and a pretty presentation. You can deep fry Cauliflower florets rolled in cornflour batter. It will make them crispy. For cornflour batter, mix 2 Tbsp of Cornflour with 5 Tbsp of water but no salt. It will be watery, but thats how it should be.

Indian Chinese is hilarious,I have seen so many of them lately!:DLooks beautiful and simple recipe.Your brother got good taste!Thanks for sharing.Enjoy painting the house.We painted the whole house about 2 yrs ago ourselves with pretty colors and enjoyed it fully.

I have had this sabzi of yours and it is yummy for sure, but I wonder if you have tried to make it without deep frying the gobi? Will it work if I oven roast the gobi? ( I knwo I can try it myself, but you knwo that I am too busy(lazy ;)) for that!

hi nidhi this is the first time i came to this site .. i hope this recipe will be good...i will try this...can u pls send me manchurian's recipe i tried it earlier also but tht was hopeless ha ha ha ...thanks

this looks so tempting, nidhi! will try it for sure.BTW i saw you on emeril, even though we don't know each other it was so nice watching a fellow desi on the show! you were really so good on it, always smiling and your passion for cooking shined thru.

hey nidhi,coming to ur blog since long but today got to know that even ur from meerut. I'm also from meerut & living here in NJ from last three years.Its really nice to see someone of ur own hometown & creative person like u is a matter of proud.Keep it up

This is a little story i would like to share with you. I read this just today and thought, hey what a great idea since my mom is vegetarian. Here is the catch... I didn't read the part that said it was supposed to be deep fried....

Yes I didn't deep fry it. And since i hate pepper, I replaced it with canned mushroom mixed with a little soy sauce and sesame oil.

40 mins after wondering why the cauliflower isn't soft yet, randomly adding water so the dish doesn't burn, my mom later tells me my brother couldn't get enough of it and that she loves it. She now wants me to cook more.... I have a talent at failing.